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BEST BEEF CHOW MEIN RECIPE | ALLRECIPES

Best Beef Chow Mein Recipe | Allrecipes image

From my experience many of the recipes I have found for chow mein and lo mein seem to be either dry or very bland. I have been working at this one and my family has decided that this is the one and I will never have to order out again.

Provided by ttruxy

Categories Noodles

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

6 cups water
14 ounces chow mein noodles (such as Golden Dragon®)
1 pound flank steak, cut into thin strips
6 tablespoons teriyaki sauce
¼ cup soy sauce, divided
3 tablespoons cornstarch
6 cloves garlic, crushed, divided
1 cup water
1 (1.5 ounce) package chow mein sauce mix (such as Su Wong®)
2 tablespoons teriyaki glaze
1 tablespoon sriracha sauce, or more to taste
¼ cup peanut oil, divided
1 onion, chopped
2 carrots, sliced
1 cup sliced fresh mushrooms
1 cup broccoli florets
2 stalks celery, sliced
8 ounces bean sprouts
12 fresh shrimp
1 ½ cups chopped bok choy
ground black pepper to taste

Steps:

Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.
Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.
Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.
Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.
Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.
Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.

Nutrition Facts : Calories 500.2 calories, CarbohydrateContent 69.9 g, CholesterolContent 54 mg, FatContent 16.4 g, FiberContent 12 g, ProteinContent 24.8 g, SaturatedFatContent 3.9 g, SodiumContent 1789.5 mg, SugarContent 8.8 g

SOUTHERN CHOW CHOW RECIPE | KARDEA BROWN | FOOD NETWORK

Southern Chow Chow Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 2 quarts

Number Of Ingredients 15

Ingredients

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

Steps:

Clean and sterilize 2 quart-size canning jars with lids.
Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

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